Origin
The Parthenaise comes from the heart of the Gâtine, in the Deux-Sèvres. Its wheat-coloured coat and black muzzle identify it at once. It is the fruit of know-how handed down from one generation to the next.
Parthenaise
Tenderness and flavour are what set it apart: a very fine grain, little fat, and a fine vermilion red.
Its history
The breed was created in 1893, which makes it one of the oldest in France. It was first a dairy breed, and helped build the reputation of Charente-Poitou butter. Only in the last thirty years or so has it been turned firmly towards meat.
The meat
Lightly marbled, with a very fine grain and not too much fat, and a fine vermilion red.
Want to taste it?
Come and choose in the shop
What we have changes with the seasons and with the dry-aging. The surest way to know is to drop in, or to call.
All our breeds